Mai Tai One

Spicy Thai beef salad with fresh herbs, lime, and chili. A fresh and zesty starter.

Shrimp salad seasoned Thai-style with chili, lime, and aromatics. Lively and spicy flavors.

Traditional Laotian salad (Nam Khao) made with crumbled fried rice balls, fermented pork, peanuts, and herbs. Crispy and fragrant texture.

Sweet and savory mix of fresh mango and shrimp, often with mint and a light vinaigrette.

Very distinctive green papaya salad, prepared with salted crab for a strong umami taste, accompanied by crispy pork rind.

Rice vermicelli salad with marinated beef, crunchy cabbage or vegetables, and Vietnamese herbs, served with nuoc-mâm sauce.

Vietnamese version of green papaya salad, milder, served with shrimp and aromatic herbs.

Fried spring rolls filled with minced pork, vermicelli, and vegetables. Crispy and flavorful.

Version of classic spring rolls with chicken filling. Served golden and crispy.

Shrimp coated in a light batter and fried. To be enjoyed with sweet and sour sauce.

Meatless spring rolls filled with vegetables and vermicelli. A crispy option for vegetarians.

Breaded and fried shrimp, offering a crispy exterior and tender interior.

Triangles of thin dough filled with spicy beef and fried. A popular dish with Indian influence.

Small crispy dumplings filled with shrimp. Ideal for snacking.

Fried quail legs sautéed with salt, pepper, and chili. A flavorful snack dish.

Crispy chicken wings seasoned with a salt-pepper mix and chili.

Fried tripe prepared for a crispy and unique texture.

Tripe stir-fried with salt, pepper, and chili seasoning. A textural dish for offal lovers.

Whole or peeled shrimp, wok-sautéed with salt, pepper, and spices.

Whole fried tilapia fish until golden and crispy. Served plain or with sauce.

Whole fried sea bream served with a tangy green mango salad and fish sauce.

Fried soft-shell crabs, seasoned with salt and pepper. They are eaten whole with the shell.

Crispy fried tofu cubes, stir-fried with salt, pepper, and fresh chilies.

Spicy fried duck tongues specialty. A unique texture appreciated by connoisseurs.

Pork ears prepared as a salad or fried, offering a characteristic crunchy texture from the cartilage.

Broccoli florets stir-fried in a wok with minced garlic. Simple and tasty.

Asian green vegetable (Morning Glory) quickly stir-fried with garlic and soy or oyster sauce. Crunchy and tender.

Tender marinated beef cubes, stir-fried and served with tomato rice. A Cambodian/Vietnamese classic.

Chicken thigh marinated in lemongrass and grilled, served with rice. Fragrant and juicy.

Complete rice dish served with an assortment of meats: chicken, pork, and rind, often accompanied by pickled vegetables.

Stewed dish served in a pot, combining land and sea with silken tofu and mushrooms.

Fried pork pieces topped with a sweet and sour sauce with peppers, onions, and pineapple.

Fried fish fillets served with a classic sweet and sour sauce and vegetables.

Diced squid, fried and seasoned with salt and pepper with a spicy touch. Served with rice.

Beef stir-fried in a wok with an intense black pepper sauce. Tender and spicy.

Beef strips quickly stir-fried with plenty of onions. A flavorful and slightly sweet dish due to the onions.

Marinated and grilled pork neck slices, served with rice. Tender meat and smoky flavor.

Stir-fried chicken pieces with minced fresh ginger, offering a pungent and aromatic flavor.

Fried rice or served with shredded salted fish, providing a pronounced umami flavor, and green vegetables.

Sweet and savory fried rice with pineapple chunks, shrimp, and spices.

Fried fish pieces seasoned with salt, pepper, and chili. Served with rice.

Stir-fried dish topped with a rich fermented black bean sauce, with your choice of fish or beef.

Pork pieces simmered in a savory caramel sauce, often with hard-boiled eggs. A family classic.

Spicy stewed dish combining beef and tripe, rich in flavors and textures.

Grilled beef skewers, served with rice. Simple and effective.

Pork ribs cut into pieces, fried and seasoned with salt and pepper.

Cantonese-style fried rice with red roast pork (Char Siu) chunks, eggs, and peas.

Thai fried rice topped with shrimp and sweet and savory roast pork.

Steamed or stir-fried fish fillet with fresh ginger and chives for a light and fragrant taste.

Classic stir-fried broccoli dish with your choice of beef or shrimp.

Crispy-skinned lacquered roasted duck slices, served with rice and sauce.

Chicken curry prepared with coconut milk and Thai curry paste, spicy and creamy.

Marinated and grilled pork ribs according to a traditional Cambodian recipe, often slightly sweet.

Very crispy fried chicken served with a separate or drizzled sweet and sour sauce.

Lamb slow-cooked in a pot with spices and aromatics. Tender and comforting.

Sichuan dish of silken tofu and minced pork simmered in a spicy red sauce with chili and Sichuan pepper.

Traditional dish based on offal and pork blood cubes, served in a marinade or broth.

Cantonese Roast Pork (Char Siu) with a sweet red glaze, sliced.

Famous spicy and sour Thai soup with shrimp, flavored with lemongrass, galangal, and kaffir lime leaves.

Light and fragrant soup with chicken broth infused with lemongrass.

Traditional noodle soup topped with pork blood cubes and tripe. An authentic and rich flavor.

Stir-fried noodle dish or soup with an assortment of fresh vegetables.

Egg noodles served with slices of sweet roast pork and green vegetables.

Steamed rice crepes, thin and rolled, filled with minced pork and black mushrooms. Served with nuoc-mâm.

Noodle soup topped with marinated duck in spices, offering a rich and fragrant broth.

Noodle soup served with crispy-skinned lacquered roasted duck slices.

Traditional full Pho with rice noodles, beef broth, beef slices, tendon, and tripe.

Classic Pho soup with rice noodles and beef in an aromatic broth.

Rich and spicy soup (Bo Kho style) with slow-cooked beef stew, tendons, and tripe.

Simple and flavorful noodle soup topped with Char Siu pork.

Cambodian noodle soup (Kuy Teav) with clear pork broth, topped with minced pork, shrimp, and meatballs.

Full version of Phnom Penh soup with a more generous topping of offal and seafood.

Egg noodle soup served with shrimp-filled wontons.

Sweet and sour spicy soup based on tamarind, topped with fish or shrimp and vegetables.

Thick noodle soup made from tapioca/rice, served with pig's trotters, fish, and blood. Creamy broth.

Thick hot and sour Chinese soup with chicken, black mushrooms, bamboo, and tofu.

Vietnamese salad of warm rice vermicelli, stir-fried beef, raw vegetables, fresh herbs, peanuts, and crispy spring rolls.

Version of Bo Bun with grilled pork instead of beef.

Noodle or rice noodle dish stir-fried with shrimp and vegetables.

Stir-fried noodles combining land and sea: beef and seafood.

Simple wok-fried noodles with soy sauce and some vegetables.

Fine rice vermicelli stir-fried with yellow curry with shrimp, pork, and vegetables. Fragrant and slightly spicy dish.

Vermicelli bowl topped with sautéed shrimp and shrimp spring rolls.

Vermicelli bowl topped with sautéed chicken and chicken spring rolls.

Classic stir-fried rice noodles with beef strips and vegetables (Pad See Ew or Hor Fun style).

Vegetarian version of stir-fried rice noodles with a mix of seasonal vegetables.

Stir-fried rice noodle dish, likely crispy or seared, with shrimp and soy.

The famous Thai dish of stir-fried rice noodles with a sweet and sour tamarind sauce, shrimp, eggs, and peanuts.

Bun with a special topping of shredded pork rind (Bi) and roasted rice powder, served with spring rolls.

Vegetarian version of Bun with stir-fried tofu and vegetable spring rolls.

Dry-fried rice noodles with beef, highlighting the wok's grilled flavor (Wok Hei).

Short, thick rice noodles (Banh Lot) resembling mouse tails, stir-fried with beef. Chewy texture.

Vermicelli dish served with a rich and spicy chicken curry.

Rice vermicelli bowl topped with savory grilled beef skewers.

Silky dessert made from eggs and coconut milk, steamed. Sweet and fragrant.

Silken tofu served warm in a sweet ginger syrup. A light and comforting dessert.

Sweet sticky rice with coconut milk served with durian flesh, the king of fruits with a powerful and creamy taste.

Sweet Vietnamese dessert made from white beans and sticky rice, topped with coconut milk.

Banana pieces cooked in hot coconut milk with tapioca pearls (Che Chuoi). Sweet and creamy.

Warm sticky rice balls filled with sweet yellow bean paste and sprinkled with coconut.